Potato, Cauliflower and Leek Soup With Thyme Oil

1. 1

   Place stock, 4 sprigs of thyme and 3 cloves of garlic in a large pot over high heat and bring to the boil.

2. 2

   Add the potato, leeks and cauliflower and cook for 30-40 minutes or until tender.

3. 3

   Once cooked blend with stick mixer and add the cream.

4. 4

   To make the thyme oil, slice remaining 2 cloves of garlic finely and add to olive oil in small pot over low heat for 1-2 minutes.

5. 5

   Increase heat to medium and add the remaining 8 thyme sprigs and cook for 30-60 seconds until thyme is crisp.

6. 6

   To serve drizzle soup with thyme and garlic oil and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.